YO! Aromatic Katsu Curry Sauce - 100g - 12 Pouches

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Use long-handled tongs or a large slotted spoon to get your tofu in and out of the oil, and allows excess oil to drain. Curry powderKatsu is traditionally quite a mild curry sauce, but it is up to you whether you add mild, medium or hot curry powder. I tend to use medium as I like a bit of heat, or else I use garam masala instead with no heat at all if I'm making this for the kids. My favourite brand of tofu is ToFoo, as it is pretty much ready-to-cook, with no pressing or waiting around required. You do still need to pat it dry, but it doesn't need pressing. Place a frying pan on a medium to high heat and add oil. Add the onion when the oil is hot and fry for a few minutes until translucent. Then add the carrot and fry for a couple more minutes. 3. Simmer Tongs A good pair of tongs are very useful for getting the tofu in and out of the hot oil... please be careful! I like these from OXO.

One very important thing to note is that Sushi does NOT mean Fish. It’s the most common misconception about sushi and one that even I’ll admit, I fell prey to for a long time. It actually means Rice. Yes, seriously. So if you’re not a big fan of fish… it doesn’t matter! There’s sushi with lots of different meats and vegetables too. So get yourself down to a Yo! Sushi restaurant and give it a try, you might surprise yourself! This isn't exactly health-food... I do give some instructions below for making this in an air-fryer or baking in the oven, but there's something extra special about a fried version and if this is an occasional treat, I say go for it! Jump to: Pour enough oil into a large saucepan or high-sided frying pan to come to a depth of 2cm. Heat over a medium-high heat to 170ºC (or until a few breadcrumbs dropped in start to sizzle in a few seconds). Line a large baking tray with kitchen paper. Using a slotted spoon, carefully lower ½ the crumbed mushrooms into the hot oil and fry for about 3 minutes, turning halfway, until tender, crisp and deep golden. Once ready, transfer to the kitchen paper-lined tray with the slotted spoon. Repeat the process with the remaining mushrooms. Melt the butter in a large saucepan or frying pan and sweat the diced onions until they are cooked through.Turmeric gives the sauce its deep yellow colour, but beware it does stain anything it touches, so be careful once you've added it to the sauce! Lime, spring onions, fresh coriander, sesame seeds You can garnish your katsu curry however you like. For me, spring onions and lime are a must and the others are nice if I have them handy, but it is entirely up to you! Equipment

The beauty of this recipe is that it is actually two different recipes that can be used independently. This curry sauce is just like the kind that goes with fish and chips, so if you want the perfect homemade fish and chip curry sauce, try the recipe below. Salad: Salads are cool and fresh and complement the rich umami flavour of the curry sauce. I often serve katsu curry with my mooli salad or a simple green salad with wafu dressing. In recent years katsu curry has gained popularity outside of Japan and is enjoyed in western countries like the US, Australia and UK where it is one of the most popular dishes in the British Asian restaurant Wagamama.I am! Anything involving a pan of hot oil gives me the heebie-jeebies, but it doesn't need to be scary. Here are a few top tips: Rice: Japanese short-grain rice is my go-to, but basmati, jasmine or brown rice will also work well. You're looking for extra-firm tofu which is usually found in the chiller cabinets at supermarkets, (tofu which is sold not chilled is usually silken tofu, which won't work here).

There are lots of vegetarian alternatives to katsu curry. These are often made with breaded tofu, but can also be made with Quorn, sweet potato, aubergine/eggplant or pumpkin. Other curry options Lidded frying pan A good quality frying pan that is fairly deep is important for shallow frying. Always make sure you have a tight-fitting lid close by, so if your oil was to start smoking or a fire started, you could immediately remove it from the heat and put the lid on. I like this lidded sauté pan from Circulon.

Kitchen thermometer This really takes a lot of the fear out of shallow-frying for me, (see below!). I have a thermometer from Thermapen ( which was a gift - see sponsored recipe here) which I really love, but any kitchen thermometer will be fine. This allows you to get the oil up to the correct temperature for frying, then monitor it as you cook in case it rises or drops. Use just 1-2cm oil, and make sure it comes no more than half way up the sides of the pan, so there is room for it to bubble up the sides. Keep a close-fitting lid close by, in case the oil should catch fire. If you don't have a lid, a baking tray would do.